Add the sliced potatoes and a sprig of parsley
chopped. Let simmer a few minutes and serve hot.
6.--Swiss Baked Eggs.
Melt 1 ounce of butter in a baking-pan; then cover the bottom of the
pan with thin slices of Swiss cheese. Break in 6 eggs; sprinkle with
salt and pepper. Pour over 4 tablespoonfuls of cream; sprinkle with
grated Swiss cheese, and let bake in the oven to a delicate brown.
Serve hot.
7.--Jewish Stewed Shad.
Clean and cut a shad into large slices; sprinkle with salt, pepper and
ginger. Put on to boil with 1 sliced onion, 1 bay-leaf, a few cloves,
2 sprigs of parsley and 1/2 cup of vinegar. When done, remove the fish
to a platter; add 1/2 cup of raisins, 1 tablespoonful of butter, 1/2
cup of pounded almonds, 1 glass of wine, 1 tablespoonful of brown
sugar and a pinch of cinnamon. Let boil until done and pour over the
fish. Garnish with sliced lemon and sprigs of parsley and serve cold.
8.--Bombay Spinach.
Boil the spinach in salted water until tender; drain and chop fine.
Fry 1 chopped onion in 2 tablespoonfuls of butter; add the chopped
spinach, a pinch of pepper and curry-powder. Cover and let simmer five
minutes. Serve on a platter with stewed prawns and garnish
with croutons.
9.--Spanish Fricasseed Shrimps.
Heat 2 tablespoonfuls of butter; add 1 onion chopped and 2 cups of
tomatoes. Let fry; then stir in 1 tablespoonful of flour; add 1/2 cup
of water; let boil; add 1 quart of shrimps, salt, pepper and parsley.
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